茶叶学报2016，Vol.57Issue(2)：80-84,5.
白茶自然萎凋过程中风味形成的动态研究
Flavor Formation of White Tea during Natural Withering
摘要
Abstract
Shoots of a bud and two or three leaves from Fuding Dahaocha tea plants (C. sinensis cv. Fuding-dahaocha)were used to study the dynamic changes of the characteristics and chemical composition of the white tea at different withering phases during a work-in-process experimentation. The withering phases were separated based on the weight loss (WL)of the shoots. The results showed that the characteristic flavor of the white tea was not generated until after WL became greater than 20%. At 40% WL,the typical tea flavor began to form rapidly and reached a peak level at 60% WL. During the process,the formation of aroma appeared to proceed that of taste of the tea. The floral fragrance emerged during withering,but dissipated when WL was 70%. Drastic changes on the chemical composition,such as amino acids,polyphenols,catechins,and water extracts,occurred after 40% WL. Consequently,it was believed that appropriate operations could be implemented to accelerate the drying when WL was below 40%,and then,enhance the flavor formation afterward. By doing so,the withering time could be shortened,while the desirable aroma maximally preserved for the white tea as well.关键词
白茶/萎凋阶段/风味形成/生化成分/花香Key words
white tea/withering phases/flavor formation/chemical compounds/floral fragrance分类
农业科技引用本文复制引用
张应根,陈林,陈泉宾,王秀萍,王振康,邬龄盛..白茶自然萎凋过程中风味形成的动态研究[J].茶叶学报,2016,57(2):80-84,5.基金项目
福建省自然科学基金项目（2014J01097）；省属公益类科研院所基本科研专项（2015R1012－1，2010R1014－1）；福建省农业科学院创新团队项目（CXTD－1－1302）。 （）
